Description
A bright and creamy Lemon Ricotta Pasta with fresh spinach, combining tender pasta with a luscious ricotta-lemon sauce, flavored with garlic and Parmesan for a deliciously simple Italian vegetarian main course.
Ingredients
Scale
Pasta
- 12 ounces pasta (such as fettuccine or linguine)
Sauce
- 1 cup whole milk ricotta cheese
- 3 cups fresh baby spinach
- 1 lemon (zested and juiced)
- 2 cloves garlic (minced)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup reserved pasta water
Seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta until al dente following package instructions. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
- Sauté garlic and spinach: In a large skillet over medium heat, warm olive oil and sauté minced garlic for about 1 minute until fragrant. Add fresh spinach and cook for 2–3 minutes until wilted.
- Make the sauce: Reduce heat to low and stir in ricotta cheese, lemon juice, lemon zest, Parmesan cheese, and red pepper flakes if using. Stir gently until combined and creamy.
- Toss pasta with sauce: Add the cooked pasta to the skillet and toss to coat evenly. If the sauce is too thick, add some reserved pasta water a splash at a time until the sauce reaches your desired consistency.
- Season and serve: Taste and season with salt and freshly ground black pepper. Serve warm, topped with extra Parmesan if desired.
Notes
- You can use any pasta shape you prefer, including gluten-free options.
- Add grilled chicken or shrimp to boost protein content.
- For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
